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British-Inspired Salmon Pie
with Peas and Mash
Cousin to shepherd's pie, this British-inspired fish pie is a comforting, creamy stew studded with salmon and veggies and topped with a quilt of cheesy mashed potatoes.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains Fish, Seafood/Fruit de Mer)
56 g
Green Peas
113 g
Mirepoix
56 mL
Cream
(Contains Milk)
1 tbsp
All-Purpose Flour
(Contains Wheat)
460 g
Russet Potato
¼ cup
Milk
(Contains Milk)
½ tbsp
Dijon Mustard
(Contains Mustard)
½ cup
White Cheddar Cheese, shredded
(Contains Milk)
1 tsp
Dill-Garlic Spice Blend
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the broiler to high. Wash and dry all produce. Peel, then cut potatoes into 1-inch pieces. Add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Once boiling, reduce heat to medium. Simmer uncovered until fork-tender, 10-12 min.
While potatoes cook, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a foil-lined baking sheet, skin-side down. Broil in the middle of the oven until cooked through, 8-10 min.** Transfer salmon to a plate. Remove skin. Using two forks, break up salmon into 1-inch pieces.
While salmon broils, heat a large oven-proof pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then mirepoix and peas. Cook, stirring often, until tender-crisp, 3-4 min. Sprinkle flour over veggies. Cook, stirring constantly, until all veggies are coated with flour, 1-2 min. Season with salt and pepper.
Add Dill-Garlic Spice Blend, cream and 1 cup water (dbl for 4 ppl) to the pan with veggies. Bring to a boil over high heat. Once boiling reduce heat to medium. Simmer, stirring often, until sauce thickens slightly, 4-6 min. Remove the pan from heat. Stir in half the Dijon (all for 4 ppl), then season with salt and pepper. Gently stir in salmon, including any juices from the plate.
When potatoes are fork-tender, drain and return them to the same pot, off heat. Mash 1/4 cup milk and 2 tbsp butter (dbl both for 4 ppl) into potatoes until creamy. Stir in cheese, then season with salt and pepper. (NOTE: If you don't have an oven-proof pan, transfer salmon filling to a 8x8-inch baking dish for 2 ppl and 4 ppl.)
Top salmon filling with mashed potatoes, spreading into an even layer. Broil in the middle of the oven until potato topping begins to brown, 4-5 min. Remove salmon pie from the oven and let stand for 5 min. Divide salmon pie between plates.
